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Posts Tagged ‘Surprise Recipe Swap’

HungryLittleGirl

Today is the reveal day for the Surprise Recipe Swap. Each month, Jutta from Hungry Little Girl, assigns a blog to each participant. We are to choose a recipe from their blog and then we all post on the same day! This month, I was given Carol, from No Reason Needed.

While Carol has a great deal of tempting recipes on her blog (like this one, this one, and this one), I decided on her Toffee Bits Triangles. However, I changed the name on mine to blondies, as I just cut mine into bars! These were very good and so quick to put together!

Toffee Blondies

Toffee Blondies
Recipe by No Reason Needed via The Orchard

1 cup (2 sticks) butter, softened
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1 egg
1/2 teaspoon salt
2 cups flour
1 package Heath toffee bits, divided
1 package mini chocolate chips, divided

Preheat oven to 350 degrees. Line a 13 x 9 inch pan with aluminum foil and spray the foil with cooking spray. Set the pan aside.

In a large mixing bowl, cream together the butter and brown sugar. Add in the vanilla extract and egg. Stir in the salt and flour. Add in 1/2 cup of the toffee bits and 1/2 cup of the mini chocolate chips into the batter and stir until just combined. Spoon the batter into the prepared baking pan, spreading evenly. Bake in a preheated oven for 24-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and immediately sprinkle on the remaining chocolate chips. Let rest for 3 to 5 minutes, or until all the chips look shiny, then using a spoon or spatula, spread the chocolate evenly over the top. Sprinkle with the remaining toffee bits. Cool completely before cutting into bars. Enjoy!

Toffee Blondies
Made with love, not calories!
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HungryLittleGirl
It’s time for another Surprise Recipe Swap!

Every month, Jutta, from Hungry Little Girl, matches participants with another blogger. We choose a recipe we want to make, or re-create, and then we all post on the same day!

This month, I was given Nancy’s blog: On the Home Front. Nancy’s blog is full of information, from saving money tips, to gardening tid-bits, and of course, recipes! I chose to make her Overnight Coffee Cake.

While the recipe is geared towards making the batter ahead of time, you can also make and bake it right away. That is what I did, and it came out wonderful. I made very small changes: I didn’t use nuts, but added a handful of chocolate chips to half of the coffee cake, and I increased the salt and cinnamon. This is a wonderful recipe to have tucked away, both for that lazy weekend morning (make and bake) but also for that busy, run-around, “family is coming” brunch (make ahead)!

Overnight Coffee Cake

Overnight Coffee Cake

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup buttermilk
11 tablespoons butter, melted
2 large eggs

Topping Mixture:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts (optional)

To make and bake:

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large bowl, whisk together all the coffee cake dry ingredients. Add in the wet ingredients and stir until combined. Spread the batter evenly into the pan. To make the topping, combine the ingredients in a small bowl and stir until combined. Sprinkle evenly on top of the batter. Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes. Serve and enjoy!

*Nancy’s information for making this ahead of time, is to cover the pan with plastic wrap or aluminum foil and then refrigerate for 8-12 hours. Preheat the oven to 350 degrees. Remove the covering and bake for 30-35 minutes.

Overnight Coffee Cake

Made with love, not calories!

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